GASTRONOMY OF IBIZA

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GASTRONOMY IN IBIZA

Ibiza, known for its vibrant nightlife and beautiful beaches, also offers a rich gastronomic scene that combines Mediterranean and local influences.

Here are some features of Ibiza's cuisine:

Mediterranean Cuisine: The island is located in the heart of the Mediterranean Sea, so the Mediterranean diet is the basis of many local dishes. This includes the use of extra virgin olive oil, fresh fish, and seasonal fruits and vegetables.

Fish and Seafood: Given its coastal location, fresh fish and seafood are an integral part of the local cuisine. Squid, prawns, sea bass, and other local species are common on restaurant menus.

Local Herbs: Aromatic local herbs like fennel and basil are used in many dishes to enhance Mediterranean flavors.

Sobrasada: This is a typical sausage from the Balearic Islands, including Ibiza. It is made with pork, paprika, and other spices, and is served in various ways, such as spread on bread or as part of tapas and main courses.

Local Cheeses: The island produces a variety of local cheeses, some of which are made from goat's milk. These cheeses may be part of cheese boards or used as ingredients in local dishes.

Pan Payés: Pan payés is a rustic, crusty bread that is typical of Ibiza and is often served in the island's restaurants.

Traditional Dishes: Some traditional dishes include sofrit pagès (a meat stew), ensalada payesa (farmer's salad), and arroz de matanzas (rice with pork and local herbs).

Restaurants and Beach Clubs: Ibiza has a wide variety of restaurants, ranging from traditional to modern and elegant. There are also numerous beach clubs offering a unique dining experience by the sea.

Local Markets: Local markets, such as the Mercat Vell in Ibiza town, are ideal places to sample fresh, local products, from fruits and vegetables to fish and sausages.

Local Wines: Although not as well-known as other wine regions in Spain, Ibiza produces local wines. They are worth trying to experience the island's unique flavors.

The gastronomy of Ibiza reflects the richness of local products and Mediterranean culture, offering visitors a diverse culinary experience.

INDEX

Bullit de Peix i Arròs a Banda: Fish Stew and Rice on the Side (a dish of boiled fish served separately from the rice).

Cuinat: Traditional Stew (usually a Lent-season vegetable and legume stew).

Borrida de Ratjada: Ray Fish Casserole (a traditional dish of ray fish cooked in a typical sauce).

Arròs de Matances: Slaughter Rice (a rice dish made with meat and sausages from the pig slaughter).

Sofrit Pagès: Peasant Stir-fry (a stew with meat, sausages, potatoes, and aromatic herbs).

Orelletes: Little Ears (a traditional sweet shaped like ears, sprinkled with sugar).

Flaó: Cheese and Mint Tart (a traditional pie made with fresh cheese and a touch of mint).

Greixonera: Ibizan Pudding (a dessert made with leftover ensaimadas , milk, eggs, and sugar, baked in the oven). (Ensaímades are a Mallorcan Sweet Pastries (traditional spiral-shaped pastries, soft and fluffy, often dusted with powdered sugar and sometimes filled with cream, chocolate, or pumpkin jam)

These dishes highlight the unique culinary heritage of Ibiza!

BULLIT DE PEIX I ARRÒS A BANDA

PREPARATION:

1.1) Bullit de peix In a pot with water, add peeled and chopped potatoes, green beans, artichokes, a tomato, a pepper, garlic cloves, parsley, a drizzle of olive oil, and salt. Boil for 5 minutes and then add the fish, sliced into large pieces.

Boil everything for 15 minutes and serve the fish and vegetables on a tray.

Reserve the broth for the arroz a banda.

INGREDIENTS:

1.2 kg of rock fish (e.g., scorpionfish, grouper, gilthead bream)
8 medium potatoes
1 onion
1 tomato
1 green pepper
4 garlic cloves
150 g of green beans
Saffron
2 artichokes
Parsley
Olive oil
Salt
Pepper

2.1) Arroz a banda In a pan, sauté the cuttlefish with tomato, pepper, and garlic cloves. Then, fry the rice and add the reserved broth.

Cook over high heat for 15 minutes.

For the arroz a banda

500 g of rice
1 tomato
2 garlic cloves
1 pepper
1 cuttlefish
Olive oil

CUINAT

INGREDIENTS:

1.5 kg of colleja leaves

3 bunches of chard

500 g of split peas

500 g of peeled broad beans

Olive oil

Salt

Sweet paprika

2 heads of garlic

2 bunches of fresh garlic

3 dried ñoras

1 bunch of mint leaves

Water

PREPARATION:

Collect colleja leaves (wild Ibiza greens) and separate them from the stems. The day before, soak the broad beans and split peas separately. On the same day, before starting, soak the dried ñoras.

In a large pot, boil water, add the colleja leaves, chard (cleaned and chopped), and split peas. Blanch, drain, and rinse with clean cold water, squeezing well with your hands to remove excess water.

Put the pot back on the stove, add the peeled broad beans, a ladle of olive oil, salt, a heaping tablespoon of sweet paprika, minced garlic (both fresh and dry), the flesh of the ñoras, and chopped mint leaves. Cover with water, stir, and let it boil for at least an hour until well integrated.

BORRIDA DE RATJADA

PREPARATION:

Prepare the base by chopping the onion, tomato, peppers, garlic, and bay leaves. Sauté them in a clay pot with olive oil.

Then, add thickly sliced potatoes, a splash of white wine, and cover lightly with water or fish broth. Let it cook for 5–8 minutes.

Add the coloring and the skate portions (you can also use monkfish), previously scalded to remove ammonia odor and cooled. Season, remove the skin, and cook on low heat, covering the pot.

In a mortar, make a paste with garlic, parsley, almonds, and fried bread. About 10 minutes after the skate and potatoes have been cooking, add this mixture and simmer until the potatoes are cooked.

INGREDIENTS:

1.5 kg of skate

1.5 kg of potatoes

1 onion

2 tomatoes

1 red pepper

1 green pepper

1 head of garlic

1 sprig of parsley

3 bay leaves

1 piece of fried bread

Olive oil

Saffron

White wine

Almonds

ARRÒS DE MATANCES

PREPARATION:

Boil the hen in 1 liter of water with a pinch of salt for 45 minutes.

In a pan, heat half the olive oil and fry the chicken, liver, tenderloin, and pork ribs. Once browned, add the grated tomato, minced garlic, and chopped pepper. Sauté well and transfer to a pot.

Blend one chicken liver and the fried garlic with a little broth in a blender. Add this mixture to the pot along with saffron. Add the hen with its broth and let it simmer for 15 minutes.

Taste the broth and adjust the salt. Add the rice and a few pieces of sobrasada. Cook over high heat for 14 minutes.

You will get a brothy rice with magical and rich flavors, making the meal a feast.

INGREDIENTS:

500 g hen, cut into pieces
500 g chicken, cut into pieces
2 chicken livers
100 g pork tenderloin
250 g pork ribs
50 g sobrasada (pork sausage)
400 g rice
200 g mushrooms
2 ripe tomatoes
Parsley
2 dried ñoras
1 teaspoon saffron
200 ml olive oil
Salt
Pepper

SOFRIT PAGÈS

PREPARATION:

Prepare a mixture with the previously fried ñora, garlic, parsley, and saffron. Make one broth with the chicken and another with the lamb.

In a clay pot, heat the olive oil and sauté the sobrasada and butifarra with bay leaves. Fry the whole potatoes in hot oil until golden but not fully cooked. Add the potatoes to the pot along with the meat and the spice mixture.

Add a little chicken broth and simmer until the broth is reduced and everything is well combined. Season to taste and serve. Some variations include adding a few cloves or pieces of cinnamon stick for seasoning.

INGREDIENTS:

1 kg free-range chicken
1 kg lamb (neck)
4 pieces of sobrasada
4 pieces of butifarra
750 g small potatoes (patató, if possible)
1 ñora
5 garlic cloves
2 bay leaves
1 sprig of parsley
Red paprika
Saffron
200 ml olive oil
Salt
Pepper

ORELLETES

PREPARATION:

In a bowl, beat the four eggs and add the flour. Mix the eggs with the flour by hand until a uniform dough is achieved.

Then, add the sugar, anise, and a little liquor. Mix everything until you get a consistent dough again. Cover the dough with plastic wrap to keep it from drying out and let it rest for 45 minutes.

Meanwhile, heat oil to fry the orelletes. Form balls from the dough and shape them into rounds using a cutter or a mold, such as a rolling pin or bottle.

Fry the orelletes until golden and sprinkle them with sugar before serving.

INGREDIENTS:

1 kg flour
5 eggs
300 g sugar
1 tablespoon of lard (about the size of an egg)
Grated zest of 1 lemon
1 small cup of anise liqueur

FLAÓ

PREPARATION:

1.1) Base: To prepare the base, beat the three eggs with the sugar and mix in the other ingredients. Knead everything, let it rest for 15 minutes, and spread the dough over a mold greased with butter and dusted with flour to prevent sticking.

2.2) Filling: For the filling, beat the remaining eggs and sugar and add the crumbled cheese. Mix until you get a smooth texture. Add six chopped mint leaves and pour the mixture into the mold.

Decorate with four mint leaves and bake for 35 minutes at 180°C. Allow to cool and sprinkle with sugar before serving.

INGREDIENTS:

For the base:

500 g flour
1 tablespoon lard
3 eggs
200 g sugar
1 tablespoon baking powder
tablespoons anise
For the filling:
500 g fresh sheep or goat cheese
4 eggs
375 g sugar
10 mint leaves

For the filling:

500 g fresh sheep or goat cheese

4 eggs

375 g sugar

10 mint leaves

GREIXONERA

PREPARATION:

Boil the milk with the lemon peel and cinnamon sticks, then let it cool.

Crumble the ensaimadas, add the eggs, the rest of the sugar, and ground cinnamon. Blend everything together.

Add the cooled milk and mix well. Pour the mixture into a mold greased with butter and bake for about 45 minutes. Check the doneness as needed.

INGREDIENTS:

4 ensaimadas (traditional pastries)
6 eggs
1 liter of milk
400 g sugar
Ground cinnamon
Cinnamon sticks
Lemon peel